On the road in a refrigerated vehicle through the Ruhr region: Mirko Postmeier delivers meals in an Atego

Today, the first destination of the day is in Hagen. The documentation just still has to be checked and then it’s time to set off. For loading – which is done by the colleagues from the logistics centre – Mirko backs his Atego into the loading docks. The frozen meals and meal components come directly from the freezer, the boxes are individually prepared for each vehicle within minutes and then pushed onto the loading platforms of the trucks. The selection is huge, with 1.650 meals and meal components available – from vegetarian dishes to special diets and rich meals for senior citizens.

Close to the customers at all times.

“As drivers, we regularly have conversations with our customers,” says Mirko. “We also have to follow up if the food didn’t taste very good, and we simply have to take praise and criticism back to the company.” On average, the drivers cover about 220 kilometres per day and deliver to about 15 customers. Especially in the Ruhr region, it can get quite tricky on the winding, occasionally narrow and confusing roads. Where navigation devices can’t help you, a sense of orientation is key. However, you also have to be fit, but sometimes you can’t get round using an electric dolly because the products aren’t just transported to the customer, but put directly into the freezers. “That can get somewhat stressful at times,” says Mirko. “Supply rooms and cooling units are often under the roof.”

Where are all the young drivers?

Around 140 drivers work for apetito AG, and since 2003 young people have also been trained as professional drivers in Rheine and other company locations. It’s a mystery to Mirko why qualified young drivers are so rare these days. He’s jointly responsible for training the young professional drivers, helps with the instruction and briefing of the novice drivers and also helps them to prepare for their exams. As a former trainee, he knows what he’s talking about.

Mirko doesn’t regret a day working for the company. “And it can still stay that way for the years to come.”

Photos: Christian Schmid